Angus Beef Brisket with Cheesy Potatoes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Beef Brisket:

Whole Brisket is essential if feeding family and friends. It will be eaten!  It would be wise to ask for a brisket “from the back” and they remove some of the excess fat if necessary before weighing.  Brisket is a cut of meat from the breast or lower chest of beef. It is one of the nine beef primal cuts and I choose to buy Angus. There are different cuts but a full brisket covers it all.  To keep consistent slices when buying a small piece, chose a flat cut.  It can be cooked in endless ways and all are delightful.

 

Ingredients: 

  • 1 full Angus Beef Brisket from butcher shop or grocery store butcher department (for fresher whole cuts)
  • Salt, Pepper, Garlic (fresh or garlic powder)
  • 1 Packet of your choice brand of Au Jus Gravy (I use McCormick) follow preparation on packet.
  • 1/2 of large cube OR 1 small cubed square of beef bouillon for added kick of flavor

 

Directions:

Salt, Pepper, and Garlic top and bottom of brisket. I use garlic powder because I do not braise the roast.  Place brisket with fat side up in large roaster so that there is room to accommodate the au jus gravy that will be prepared with water (follow instructions on package).

Start cooking uncovered at 375 degrees for 30 minutes.  Then, cover and lower heat to 250 degrees for 4 hours+ until it is tender to fork. Periodically, you can peek in and baste the roast making sure the au jus is doing its job.  Liquid will reduce some. And the roast does shrink. If the top still needs browning, remove cover before you remove the roast. Carefully lift the brisket from the roaster so it stays whole.  Place on platter and let it get room temperature.  Refrigerate overnight cutting the roast to your desired thickness next day.  Using an extremely large sharp knife to slice. It will give you perfect slices for your presentation. Enjoy every bite !

 

Cheesy Potatoes

  • 10 Idaho potatoes with skins par-boiled (still should be able to fork potatoes but be careful not to overcook) set aside.
  • 2 cups of shredded sharp cheddar cheese (use a good quality of cheese) I shred my own…tastes fresher.
  • 2 cups of sour cream
  • 1/2 cup of real salted butter
  • 1/3 cup chopped green onions (I thinly slice a little of the greens – kind of has a flavor of chives…but do not cook just add as you mix the ingredients together.
  • 1/2 teaspoon salt
  • couple shakes of pepper
  • Top off with sautéed bread crumbs (if you d choose to freeze, put sautéed crumbs on when reheating only)

 

Directions:

Remove skins from refrigerated potatoes and shred into large bowl

Use double boiler to cook the following until blended:

Melt butter, add sour cream, shredded sharp cheddar cheese, salt, pepper and chopped onions

Remove when done and let it set a little to cool and then pour into bowl with potatoes.

Very gently, fold from under the potatoes into the mixture and carefully place into 9×13 oven-proof glass casserole dish to avoid a mashing of the shredded potatoes.  If you cook it to serve from the oven, distribute sautéed bread crumbs and the slices of greens from the onions on top of dish.

Bake covered at 350 degrees for 30 minutes.

 

 

Enjoy!!